Google Docs Lemon Herb Chicken
A vibrant, one-pan chicken dish with bright lemon and fresh herbs, ready in 30 minutes with minimal cleanup. This American-inspired one-pot recipe, ready in about 30 minutes, pairs boneless chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless chicken thighs
- 3 tbsp olive oil
- 1 large lemon
- 2 tbsp fresh thyme
- 4 cloves garlic
- 1 tsp dried oregano
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 1 lb boneless chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown, then flip and cook for 3 more minutes.
- Step 3: Squeeze juice from 1 large lemon over chicken, add 2 tbsp minced fresh thyme, 4 minced garlic cloves, and 1 tsp dried oregano. Stir in 1/2 cup chicken broth and simmer for 8-10 minutes until chicken reaches 165°F and sauce reduces slightly.
- Step 4: Remove chicken and let rest for 3 minutes while the sauce thickens. Slice lemon wedges and serve chicken with pan sauce.
